“This roast hits the spot for a lazy solo Sunday lunch – with just enough left for dinner.” – Khanya Mzongwana
- 4 T olive oil
- sea salt and freshly ground black pepper, to taste
- 1 x 400 g lamb shank
- 1 shallot, quartered
- 1 carrot, peeled and diced
- 1 stick celery, roughly chopped
- 2 cloves garlic, crushed
- 200 g canned chopped tomatoes, (freeze the rest for pizza!)
- 150 g Woolworths sundried tomato quarters 150 g
- 50 g Kalamata olives
- 40 g white anchovies
- 10 g capers
- 2 T honey
- 1 litre beef stock
1. Preheat the oven to 200°C. Heat half the olive oil in a pan. Season the lamb shank and fry in the pan until browned all over. Remove and set aside.
2. Add the remaining olive oil, then add the shallot, carrot and celery. Fry over a medium heat for about 5 minutes, or until the vegetables have softened and the shallots are translucent.
3. Add the garlic and fry for a further minute, stirring often. Place the canned and sundried tomatoes in a food processor and blend until smooth but textured.
4. Return the lamb shank to the pan and stir in the tomatoes, olives, anchovies, capers, honey and stock.
5. Cover the pan with tin foil and place in the oven. Braise for 2½ hours, or until the meat easily comes away from the bone. Serve hot, with crispy roast potatoes and carrots, if you like.
Cook's note: Add a pop of colour with your favourite greens. Steamed spinach is a quick and virtuous extra to add to your plate at the last minute.
Photographs: Jan Ras
Food assistant: Ellah Maepa